Russian Potato Salad

"This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well."
 
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photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:
40mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Boil potatoes in water until tender, about 20 minutes; let cool.
  • During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
  • Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
  • In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
  • In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
  • Gently combine dressing with potato mixture and chill until serving time.
  • If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

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